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Crockpot Corn Chowder Recipe
Ben Carraoli

Crockpot Corn Chowder Recipe

After I first made this Crockpot Corn Chowder, I couldn’t wait to scoop up a bowl and breathe in the sweet aroma of corn and bacon. I love how it warms me from the inside out, and how effortlessly it comes together while I’m doing other things. This chowder feels both comforting and light—perfect for a cozy evening or a hearty lunch.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups of frozen corn — I use frozen corn for convenience and consistent sweetness. Note: you may also use fresh or canned drained
  • 1½ pounds Yukon gold potatoes peeled and cut into 1-inch pieces — these hold their shape and turn creamy without disintegrating
  • ½ yellow onion diced — yellow onion has that mild natural sweetness that complements corn best
  • 1 teaspoon garlic powder — easier than fresh garlic in slow cooking and gives gentle flavor
  • ½ teaspoon salt — use low to start; you can always adjust later
  • ½ teaspoon ground black pepper — fresh ground gives better aroma
  • 4 cups low-sodium chicken broth — to control salt level; you can use vegetable broth for vegetarian version
  • 1 cup heavy whipping cream — adds richness and silkiness to the chowder
  • 3 tablespoons cornstarch — used as a thickening agent when mixed with the cream
  • 8 slices bacon cooked until crisp and chopped — bacon adds smoky, savory depth
  • Optional garnishes: chopped green onions shredded cheese, crumbled bacon

Method
 

  1. First, add the corn, potatoes, onion, garlic powder, salt, pepper, and chicken broth to your crockpot and stir them together to combine.
  2. Cover and cook on High for about 4 hours, or on Low for 6 hours, until potatoes are nearly tender.
  3. While cooking, whisk together the heavy cream and cornstarch in a small bowl until smooth, then pour that blend into the soup and stir to incorporate.
  4. After adding the cream mixture, cook on High for about an hour more—or until potatoes are tender and the broth has thickened to your liking. Then stir in the reserved chopped bacon.
  5. Ladle the chowder into bowls and top with extra bacon bits, chopped green onions, or shredded cheese as desired.

Notes

  • I like to cook the bacon extra crisp so its texture holds even when mixed in.
  • I reserve a few bacon pieces for garnish at the very end—to get that fresh crunch on top.
  • I taste and adjust seasonings at the end (especially salt), since the bacon and broth may have added sodium.
  • I sometimes pulse a few potato chunks with an immersion blender to slightly thicken the chowder without using more cornstarch.
  • I keep extra broth or cream nearby; if it gets too thick, I can loosen it gently.